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From: tim@scc.UUCP (Tim Bessie)
Newsgroups: net.veg
Subject: Re: Rennet and Cheese
Message-ID: <238@scc.UUCP>
Date: Fri, 16-Nov-84 03:35:34 EST
Article-I.D.: scc.238
Posted: Fri Nov 16 03:35:34 1984
Date-Received: Tue, 20-Nov-84 07:11:42 EST
References: <1901@garfield.UUCP>
Distribution: net
Organization: Santa Cruz Computer, Inc, Aptos, Calif.
Lines: 20

> 
> 	I have a question which recently came up. How do other net.veg's deal
> 	with rennet in cheese? Do you just avoid cheese, or do you consider
> 	rennet content unimportant?
> 
> 	Is there some source for cheese made without rennet? Can cheese be made
> 	without rennet? Any help would be MUCH appreciated.
> 
> 	                                Derek S. Keeping
>                                    	{allegra,utcsrgv,inhp4}!garfield!derek2

     Very simple... many cheese companies now use a vegetable rennet.  This
is a cncentrate of certain fungus organisms which produce enzymes similar
to rennin, and which will curdle milk just as well.  I don't know of any
particular companies, but any good natural food store will have a selection
of 'rennetless' cheeses.  Personally, I don't object to rennet.  I suppose
that, these days, they can synthesize rennin.  If not, I would think that
the vegetable substitutes would be cheaper, and thus used instead anyway.

				-Tim Bessie